Recipe Using Ground Beef, Corn Bread Mix and Cheese

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Mexican Cornbread Goulash is an easy ground beef dinner recipe loaded with corn, Rotel diced tomatoes and light-green chilies, taco seasoning and shredded cheese all topped with Jiffy cornbread.

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Mexican Cornbread Casserole is a hearty weeknight dinner recipe the whole family volition love.

This tasty dish is packed with flavor from the taco seasoning and Rotel but is not overly spicy.

This ground beef casserole recipe takes just under an hour from start to cease and serves six people.

Printable Recipe Card with a Total List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don't miss out on any important tips and tricks!

To make this cornbread casserole, I started by dumping a pound of lean footing beefiness into a large saute pan over medium-high oestrus.

I crumbled the ground beef well as it cooked.

Once the footing beef was fully cooked, I drained the grease from the pan.

Then I reduced the heat to medium and added a can of creamed corn, a can of corn kernels and a can of Rotel to the pan.

I stirred all of the ingredients together well.

And then I added some taco seasoning, table salt, pepper and onion pulverization to the pan.

I stirred well again and left the mixture to simmer and thicken for 5 minutes.

Afterwards 5 minutes, I removed the pan from the heat and added some shredded Mexican cheese alloy.

I stirred until the cheese was melted.

Then I dumped the mixture into a greased ix x 13 inch blistering dish and spread information technology out evenly.

I dumped two boxes of Jiffy cornbread mix into a large mixing bowl.

I added some milk and eggs to the bowl.

I stirred all of the ingredients together well.

And then I poured the cornbread batter over the basis beef mixture in the baking dish.

I placed the dish in the oven and broiled the casserole until the cornbread was simply starting to brownish on summit.

And then I removed the dish from the oven and sprinkled some more shredded cheese on top of the cornbread.

I returned the casserole to the oven and continued baking until the cheese on top was completely, melted.

So I removed the dish from the oven and allowed the casserole to sit down for a few minutes before slicing and serving.

This cheesy ground beef casserole topped with cornbread is the perfect condolement nutrient.

If you lot are looking for a simple and delicious ground beef casserole recipe, then you need to endeavor this Mexican Cornbread Casserole!

More Like shooting fish in a barrel Basis Beefiness Casserole Recipes You'll Dearest…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE Folio

Ingredients You lot'll Need to Brand This Mexican Cornbread Casserole:

• 1 lb lean ground beefiness
• 14.75 oz cream manner corn
• viii.75 oz canned corn
• x oz Rotel diced tomatoes and dark-green chilies
• 1 oz taco seasoning
• one tsp salt
• 1 tsp pepper
• 1 tbsp onion powder
• 3 cups shredded Mexican cheese alloy
• 17 oz Jiffy cornbread mix (2 boxes)
• 2 eggs, large
• 2/three cup milk

How to Make Mexican Cornbread Casserole:

1. Preheat oven to 400F.
2. Dump the ground beef into a large saute pan over medium-high estrus.
3. Crumble the footing beef well equally it cooks.
4. Once the ground beefiness is fully cooked, bleed the grease from the pan and reduce the heat to medium.
5. Without draining whatsoever of the cans, add the cream style corn, canned corn and Rotel to the pan.
6. Stir all of the ingredients together well.
7. Add the taco seasoning, salt, pepper and onion powder to the pan.
8. Stir well and get out to simmer and thicken for five minutes.
9. Afterward 5 minutes, remove the pan from the heat and add 2 cups of the shredded cheese to the pan.
10. Stir until the cheese is melted.
11. Dump the mixture into a greased ix x 1 3 inch baking dish and spread information technology out evenly.
12. Cascade the cornbread mix into a large mixing basin.
13. Add the eggs and milk to the bowl with the cornbread mix.
14. Stir until no large chunks remain.
15. Cascade the cornbread batter over the footing beefiness mixture in the baking dish.
16. Place the dish in the oven and bake the casserole until the cornbread is starting to brown on acme. 17-20 minutes.
17. Remove the dish from the oven and sprinkle the remaining loving cup of shredded cheese on superlative of the cornbread.
18. Return the dish to the oven and continue baking until the cheese on pinnacle is completely melted. 4-5 minutes.
19. Remove the goulash from the oven and allow information technology to sit down for a few minutes before scooping and serving.
20. Savor!

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Prep Time 25 minutes

Melt Time 25 minutes

Total Time 50 minutes

Ingredients

• 1 lb lean basis beef
• fourteen.75 oz cream style corn
• 8.75 oz canned corn
• 10 oz Rotel diced tomatoes and green chilies
• i oz taco seasoning
• 1 tsp common salt
• 1 tsp pepper
• 1 tbsp onion pulverisation
• 3 cups shredded Mexican cheese blend
• 17 oz Jiffy cornbread mix (2 boxes)
• 2 eggs, large
• two/3 cup milk

Instructions

1. Preheat oven to 400F.
2. Dump the ground beef into a large saute pan over medium-high oestrus.
3. Crumble the footing beef well as information technology cooks.
4. In one case the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
5. Without draining any of the cans, add the cream style corn, canned corn and Rotel to the pan.
6. Stir all of the ingredients together well.
7. Add the taco seasoning, salt, pepper and onion powder to the pan.
8. Stir well and leave to simmer and thicken for five minutes.
9. Later five minutes, remove the pan from the rut and add ii cups of the shredded cheese to the pan.
10. Stir until the cheese is melted.
11. Dump the mixture into a greased 9 x 1 3 inch baking dish and spread information technology out evenly.
12. Pour the cornbread mix into a large mixing basin.
13. Add together the eggs and milk to the bowl with the cornbread mix.
14. Stir until no big chunks remain.
15. Pour the cornbread batter over the ground beefiness mixture in the baking dish.
16. Place the dish in the oven and broil the casserole until the cornbread is starting to brown on tiptop. 17-20 minutes.
17. Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the cornbread.
18. Render the dish to the oven and continue baking until the cheese on summit is completely melted. 4-v minutes.
19. Remove the goulash from the oven and let it to sit down for a few minutes before scooping and serving.
20. Enjoy!

Nutrition Information:

Yield:

vi

Serving Size:

1
Corporeality Per Serving: Calories: 782 Full Fat: 36g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 230mg Sodium: 1959mg Carbohydrates: 70g Fiber: 4g Saccharide: 18g Protein: 46g

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